~ and other ingredients

Tag Archives: peppers

but as I inadvertently forgot to cancel my subscription, I suppose I ought to make an effort and use my 15.3% remaining upload..

Well so much for getting back into my blog, so much has been happening lately I’ve just not had the time nor inclination, but as I inadvertently forgot to cancel my wordpress subscription, I suppose I ought to make an effort and use my 15.3% remaining upload..

This I’ve called

Shredded Moroccan chicken:

because it is, I got the idea from a chicken tinga meal I made the other week, which I didn’t take pictures of, but as it turned out so well I’ll redo it one day..

I mixed together some Lebanese seasoning, sumac and ras el hanout with some water and marinated the chicken in it for 10 minutes

Then I poached it on low with a lid on for about 20 minutes along with some peppers and onions

when the liquid had reduced somewhat I removed the chicken

and shredded it

Then it went back into the sauce for a few minutes more

In the meantime I made some tabbouleh

and a minted yogurt

then it was just a case of serving the whole lot together with some flatbread..

I didn’t make these I’m afraid, I bought them from Tesco.. eeeek!!

Definitely worth making, it was delicious

I also added some chilli cheese I had left over..

Well that wasn’t too difficult, I shall endeavour to get back into it..

All in all, two rather respectable dinners from a packet of mince and some ready rolled pastry..

I bought two packs of JusRol puff pastry because they were on offer, one lot went for sausage rolls and I decided to use the up in a beef slice, like the ones you get from Gregs, only much nicer, with far more meat and less grease, so nothing like Gregs really, I only used half of it though, which is why I was able to make the pizza slice the following day, using the leftover mince..

Both were easy to make..

Minced beef slice:

I made a mince filling by frying the meat with some onion, draining off the excess fat, although I have taken to paying that bit extra to buy 10% lean Aberdeen Angus mince these days and then using a beef gravy packet mix.

I put it in the fridge to cool down a bit before using it..

Then it was simply a case of putting the meat onto the pastry, folding it over, crimping the edges and egg washing it

Before baking it until golden brown

I served it with mushy peas and carrots and some mashed potato I had leftover in the freezer..

The following day, using the leftover pastry and mince I made

Chili beef pastry pizza:

I added some sweet chili sauce to the mince to make these pastry pizzas

covered them in veggies and mozzarella then put them in the oven until baked.

I had them with hash browns, which I didn’t make myself I’m afraid..

All in all, two rather respectable dinners from a packet of mince and some ready rolled pastry..

This third meal is really just fillet steak porn lol..

I stole the idea from Cafe Rouge, the star of the show is the herb butter..

I use unsalted butter and a combination of fresh herbs, dried herbs fine and herbs de provence, quite simply melt the butter with the herbs in and leave to stand while everything is cooking..

it really is delicious, definitely one of those things to indulge in now and again..